Gobi Butter Masala/ Gobi Makhani
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- 1 Cup = 200ml
- Cauliflower – 2 cup
- Cardamom – 2
- Cloves - 2
- Bay leaf – 1
- Onion – 3, big (chopped)
- Ginger – garlic (chopped) – 1 tbsp
- Tomato – 3, big (chopped)
- Red chili powder – 1 ½ tbsp + ½ tsp
- Turmeric powder – ½ tsp
- Garam masala powder – ½ tsp
- Cashew nuts – 10 – 12 (soaked in hot water for half an hour)
- Yogurt – 3 tbsp
- Water – 1 cup
- Kasoori methi – 1 ½ tsp
- Coriander leaves – 2 tbsp
- Fresh cream – ¼ cup
- Butter – 3 tbsp + 1 tsp
- Oil – 2 tbsp
- Salt – to taste
- Add the cleaned cauliflower florets in boiling water with a pinch of salt and turmeric powder. Immediately remove from the flame and leave it for about 5 minutes in the hot water. Drain the water and keep the cauliflower aside.
- Heat oil in a pan, add cardamom, cloves and bay leaf to this. Add chopped onion, ginger, garlic and salt and saute till soft. Add the chopped tomatoes and cook till soft.
- Add 1 ½ tbsp red chili powder, turmeric powder and garam masala powder and saute till the raw smell disappear. Remove from flame and let it cool. Grind this to a fine paste adding soaked cashew nuts and yogurt.
- Heat 3 tbsp butter in a pan over low flame, add ½ tsp red chili powder and mix till a nice aroma appear. Add the ground paste to this and saute till the raw smell disappear and oil appears on top. Add 1 cup water to this and bring to boil.
- Add the cauliflower florets and cook for about 6 – 8 minutes, or till the cauliflower is cooked, over low flame. Add kasoori methi, coriander leaves and fresh cream and combine well. Top it with 1 tsp butter and remove from flame. Serve hot with chapathi or naan.
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